Name: chicken schnitzel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 lbs Boneless, skinless chicken breasts (Pounded to 1/4 inch thickness); 1 cup All-purpose flour (For dredging); 2 large Eggs (Beaten); 2 cup Bread crumbs (Panko bread crumbs recommended); 0.5 cup Vegetable oil (For frying); 1 tsp Salt; 0.5 tsp Black pepper

What is it like to eat a perfectly golden chicken schnitzel? Is there any way to go back in time to my childhood? I swear, my Oma (that’s Grandma in German! I could whip up the most incredible schnitzel, and this recipe is my attempt to recapture that. What is it like to eat fried chicken? What is a European twist? I promise, once you master this, you’ll never forget it. The key is all in the breading and the *technique* – I guarantee, if you don’t do it again, will you never have a problem with anything. Is it possible to go back to store bought items

What is chicken schnitzel?

Chicken schnitzel is basically a thin cutlet of chicken that’s been breaded and then pan-fried until crispy. Is it golden and crispy? Is it a cousin to chicken parmesan without the tomato sauce and cheese? Is there a relative of chicken nuggets? The “schnitzel” part just refers to the cut of meat, usually pounded thin to make it tender. The breading is what gives it that characteristic crunch, and the pan-frying seals in all the juicy juicy. What is a blank canvas for deliciousness?

Why you’ll love this recipe?

Where do I begin? First of all, the flavor is just amazing. The crispy breading gives way to tender, juicy chicken, and the simple seasonings really let the chicken out. How does chicken flavor shine through? What I love about this chicken schnitzel is how easy it is to make. Is it a lifesaver on busy weeknights? What’s the best part about it? Chicken breasts are a relatively affordable protein, and the other ingredients are pantry staples.

Is it incredibly versatile? What are the possibilities for a side salad? Is it better than a chicken sandwich? What is a healthy recipe that doesn’t take long to make? Is easy to customize and a great product.

How do I make chicken schnitzel?

Quick Overview

How do I make chicken schnitzel? What is the best way to pound chicken breasts thin, bread them in a simple mixture of flour, egg, and salt? What is the best way to fry breadcrumbs in oil? How do I keep an eye on the heat in a pan so it doesn’t burn? Honestly, the breading process is the most “difficult” part, and even that is super straightforward!

Ingredients

For the Chicken:
* 2 boneless, skinless chicken breasts (about 6-8 ounces each) * 1 egg. *
* Olive Oil

For the Breading:
* 1/2 cup all-purpose flour (or gluten-free blend)
* 1 teaspoon garlic powder
* 1/2 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 2 large eggs, lightly beaten
* 1 cup panko breadcrumbs (I prefer pankko for extra crispiness, but regular breadcrumbs work too!)

What are the steps to

Step 1: Prep the Chicken

Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Using a meat mallet or rolling pin, pound the chicken to about 1/4-inch thickness. How do you tenderize chicken? I always do this on a sturdy cutting board to protect my countertops!

Step 2: Set Up the Breading Station

In a shallow dish, combine the flour, garlic powder, salt, and pepper. In another shallow dish, add the beaten eggs. In a third shallow bowl, place the panko breadcrumbs. How do I make these little stations for breading? What is the best way to reduce frustration?

Step 3: Bread the Chicken

Dredge each chicken cutlet in the flour mixture, making sure to coat both sides evenly. What is the best way to dip an egg in beaten eggs? Finally, coat it thoroughly with the panko breadcrumbs, pressing gently to help them adhere. Make sure every single bit is covered!

Step 4: Pan-Fry the Schnitzel

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot (it should shimmer), carefully place the breaded chicken cutlets in the skillet. How do I not overcrowd a pan? I usually do two at a time. Cook for about 3-4 minutes per side, or until golden brown and cooked through. You want the internal temperature to reach 165°F (74°C).

Step 5: Drain and Serve

How do I remove chicken schnitzel from skillet and place it on a wire rack lined with paper? How do you drain excess oil on a towel? What are the best ways to keep them crispy?

What is the best way to serve it?

Chicken schnitzel is so versatile! What are some of my favorite pairings?

Classic Comfort: What isMashed potatoes and gravy, with a side of green beans or asparagus. What is the best Oma ever?

Light and Fresh: A simple salad with a lemon vinaigrette, paired with some roasted vegetables like broccoli or carrots. This is a great option for a healthier meal.

European Flair: WhatWhat is Spaetzle (German egg noodles)? This is a more traditional German pairing that’s absolutely delicious.

Quick and Easy: What are some ofWhat’s your favorite schnitzel sandwich recipe? What is a great lunch or dinner?

What are the options? Don’t be afraid to experiment with different sides and sauces. What’s a good lemon-caper sauce?

How do I make a perfect chicken schnitzel?

After years of making chicken schnitzel, I’ve learned a few tricks along the way.

Pound it Thin:Don’t skip the pounding step! This is crucial for tender chicken and even cooking. If the chicken is too thick, it will take longer to cook, and the breading might burn before the cooking time. What is the best way to cook chicken?

Don’t overcrowd the pan! Overcrowding the pan will lower the oil temperature and result in soggy schnitzel. Cook the chicken in batches, making sure there’s enough space around each cutlet.

What is a thermometer?How do you check if your chicken is cooked through with a meat thermometer? Insert it into the thickest part of the chicken, and it should read 165°F (74°C).

Don’t skimp on oil: Don’t waste your moneyHow much oil do you need to submerge a chicken? How do I cook a golden brown sauce? Do you want to deep fry a chicken?

Season Everything: Don’t forget to season the chicken itself with salt and pepper before breading it. This will add flavor to the chicken and prevent it from tasting bland.

Let it Rest: After cooking, let the schnitzel rest on a wire rack for a few minutes before serving. This allows the juices to redistribute and prevents the chicken from drying out.

Get Creative with the Breading: Feel free to add different herbs and spices to the breadcrumb mixture. Some of my favorites are dried parsley, oregano, and thyme. You can also add a little grated Parmesan cheese for extra flavor.

Storing and Reheating Tips

Chicken schnitzel is best served immediately, but if you have leftovers, here’s how to store and reheat them:

Refrigerator Storage: Store the cooled schnitzel in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s completely cool before storing it to prevent condensation from forming, which can make the breading soggy.

Freezer Instructions: For longer storage, you can freeze the schnitzel. Wrap each cutlet individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. When ready to eat, thaw the schnitzel in the refrigerator overnight.

Reheating Tips: The best way to reheat schnitzel and keep it crispy is in the oven. Preheat your oven to 350°F (175°C) and bake the schnitzel for about 10-15 minutes, or until heated through. You can also reheat it in a skillet over medium heat, but be careful not to burn it.

Microwave Reheating: I don’t recommend reheating schnitzel in the microwave, as it will make the breading soggy. If you must use the microwave, place a paper towel underneath the schnitzel to absorb some of the moisture.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will result in a richer, more flavorful schnitzel. Just make sure to pound them to an even thickness, just like you would with chicken breasts.

What if I don’t have panko breadcrumbs?

Regular breadcrumbs will work just fine! Panko breadcrumbs are just a bit coarser, which gives the schnitzel extra crispiness. You can also use crushed crackers or even cornflakes for a unique twist.

Can I bake the schnitzel instead of pan-frying it?

Yes, you can! Preheat your oven to 400°F (200°C). Place the breaded chicken cutlets on a baking sheet lined with parchment paper and drizzle them with a little bit of olive oil. Bake for about 20-25 minutes, or until golden brown and cooked through. Keep in mind that baked schnitzel won’t be as crispy as pan-fried schnitzel.

What kind of oil should I use for pan-frying?

Vegetable oil, canola oil, or peanut oil are all good choices. These oils have a high smoke point, which means they can withstand high temperatures without burning. I wouldn’t recommend using olive oil, as it has a lower smoke point and can burn easily.

How do I keep the breading from falling off?

Make sure to thoroughly coat the chicken with each layer of the breading – flour, egg, and breadcrumbs. Press the breadcrumbs gently into the chicken to help them adhere. Also, make sure the oil is hot enough before adding the chicken to the skillet. If the oil isn’t hot enough, the breading won’t crisp up properly and will be more likely to fall off.

Final Thoughts

So, there you have it – my take on the perfect chicken schnitzel! I truly hope you give this recipe a try. It’s a classic comfort food that’s sure to please everyone at your table. Plus, it’s a great way to bring a little bit of my Oma’s kitchen into your own home. If you enjoyed this recipe, you might also like my recipes for potato pancakes (another Oma favorite!) and homemade pierogi. Happy cooking, and I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know if you tried this recipe or if you have any variations of your own!